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A freshly baked All-American meatloaf, perfectly sliced for serving.

Classic All-American Meatloaf

This classic all-American meatloaf recipe is a hearty and satisfying dish, perfect for a family meal. It features a delicious blend of ground beef, breadcrumbs, and seasonings, topped with a tangy ketchup glaze.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lbs Ground Beef 80/20 lean-to-fat ratio
  • 1 cup Breadcrumbs Panko or regular
  • 1 Egg large
  • 0.5 cup Milk
  • 0.5 cup Onion finely chopped
  • 2 Garlic cloves, minced
  • 1 tablespoon Worcestershire Sauce
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 1 teaspoon Dried Herbs such as oregano, thyme, or Italian seasoning
  • 1 tablespoon Olive Oil for sautéing aromatics
For the Glaze
  • 0.5 cup Ketchup
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Brown Sugar

Equipment

  • Oven
  • Loaf pan
  • Baking rack
  • Baking sheet
  • Skillet
  • Mixing bowls

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or place a baking rack inside a baking sheet.
  2. In a small skillet, sauté the chopped onion and minced garlic in olive oil over medium heat for 5-7 minutes until softened, then let them cool.
  3. In a large bowl, gently combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, salt, pepper, dried herbs, and the cooled sautéed onions and garlic.
  4. Mix the ingredients with your hands until just combined, being careful not to overmix to prevent a dense meatloaf.
  5. Transfer the mixture to the prepared loaf pan or form it directly on the baking rack, shaping it into an even loaf.
  6. In a small bowl, whisk together the ketchup, Dijon mustard, and brown sugar until smooth to create the glaze.
  7. Spread half of the prepared glaze evenly over the top of the meatloaf.
  8. Bake the meatloaf in the preheated oven for 45 minutes.
  9. Remove the meatloaf from the oven, spread the remaining glaze over the top, and continue baking for 15-25 more minutes, until the internal temperature reaches 160°F (71°C).
  10. Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.

Notes

For best results, use a meat thermometer to ensure the meatloaf is cooked through to 160°F (71°C). Allowing the meatloaf to rest is crucial for retaining its juices and making it easier to slice.